Pizza Dough II
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A little whole-wheat flour makes this pizza crust chewy and flavorful. The three-crust yield means you can freeze some for later use.
| Prep Time: | 20m |
| Cook Time: | 30m |
| Ready in: | 2h |
| Yield: | 3 pizza crusts |
| Ingredients | |
| 1 (.25 ounce) package active dry yeast 1 tablespoon white sugar 2 1/2 cups warm water (110 degrees F) 2 tablespoons olive oil 1 tablespoon salt 1/2 cup whole wheat flour 5 1/2 cups bread flour | |
- In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
- Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
- Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.
| Nutrition Information Servings Per Recipe: 16 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 202 cal | Total Fat: | 2.6 g | Cholesterol: | 0 mg | |||
| Sodium: | 438 mg | Carbohydrates: | 37.8 g | Fiber: | 1.7 g | |||
| Protein: | 6.3 g | |||||||
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